Crumpets recipe
Last Updated on
Total: 1 h 10 min Diners: 6
I remember perfectly the happiness of Thursday afternoons at school in London, when we were offered to snack on their delicious crumpets spread only in butter and accompanied by a good cup of tea with milk, something I have not done since I lived there. I’m talking about a flatbread that is cooked similarly to American pancakes but whose dough is that of a fermented bread that lives this process and that is deliciously tender and fluffy, perfect also to make sandwiches with it even.
Ingredients
Strong flour, 250 g Water, 100 ml Whole Milk, 250 ml Sugar, 8 g Dry baker’s yeast, 5 g Salt, 6 g
Step 1
Mix the yeast with the milk and leave for 5 minutes for activity to begin.
Step 2
In a bowl mix all the rest of the ingredients with the help of a few rods, it will be a dense mixture that we will have to let ferment at room temperature covered with plastic wrap that does not contact the dough. It will double in volume for about an hour.
Step 3
Heat a non-stick frying pan and add a little butter so that the dough does not stick. Now it will be time to use the rings if you want to keep the shape of the crumpets, which I advise you to also butter or even cover with some baking paper.
Step 4
Place a generous ladle of dough, over medium heat, and let it cook until holes start to come out of the top, then turn over with the help of a spatula.
Step 5
Bake again on the other side for a minute, so that it browns slightly and the dough finishes cooking inside.
Tricks and tips
Although crumpets are served only with butter and jam, which penetrates through their holes, they are ideal for making sandwiches or sandwiches and are also perfect substitutes for any bread at lunchtime. You can cut them in half or use each one as a sandwich base and inside fill with, for example, a mixture of jerky, hard-boiled egg and mayonnaise or also with some pulled pork and pickles.
Notes
The crumpets are also famous in Ireland and Australia and although with slight variations they always keep that circular soul that grows upwards helped by a ring although in this case I have prepared them without it, being not so thick but with a more “homemade” aspect.
The ideal is to consume them as soon as they are prepared but they will also last a few hours tender although as a useful tip it is ideal to make them, let them cool and freeze them then; when you want to consume them we will only introduce them in the toaster and they will be as freshly made.
